Potatoes Anna

Yet another French classic. I have to say, eating at Beast really brought out the Frenchie in me. I often forget that in culinary school we learned French techniques, but I eschewed them for the Italian food that was so in vogue in Portland a few years ago. I often forget that French bistro classics are just as hearty and delicious.

These potatoes are delicious. In this case, we used butter and duck fat. Duck fat is kind of like fish sauce, it smells weird but tastes delicious. And potatoes married with duck fat are to die for, as we have seen before on this website.

3 large russet potatoes
8 tablespoons butter (or duck fat, or combination)
salt and pepper

Preheat oven to 375 degrees. Peel and slice potatoes lengthwise into 1/8" slices. Melt butter.
In a large nonstick skillet, brush bottom of pan with butter. Arrange potatoes in a pinwheel formation. Brush with more butter and season generously with kosher salt and pepper. Potatoes can take a lot of salt, so don't be shy! Repeat until all of the potatoes are used and pour any remaining butter on top.

Bake for about an hour until the potatoes are tender and browned on the bottom. Invert onto a serving plate and grate some parmagiano reggiano on top if you like. Easy!

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